Crispy Korean Fried Shrimp (Ggan-sho Saeu / Chili Shrimp)
Crispy Korean Fried Shrimp (Ggan-sho Saeu / Chili Shrimp)
How to Make Restaurant-Style Ggan-sho Saeu (Chili Shrimp) at Home
This recipe features jumbo shrimp, a dish my kids and I love! It’s called Ggan-sho Saeu, also known as Chili Shrimp. The Ggan-sho Saeu you find in Chinese restaurants is incredibly delicious, and today, I’ll show you how to recreate that authentic Chinese restaurant style at home. Get ready for a delightful sweet, sour, and spicy flavor explosion!
Main Ingredients- 25 large jumbo shrimp, peeled and deveined
- Approx. 6 Tbsp cornstarch, for coating
- Minced garlic, to taste
- Minced ginger, to taste
- 1 egg white, for batter
- A splash of cooking wine (Cheongju), for marinating
- 5 cloves garlic, thinly sliced
- 1 Tbsp chopped green onion
Shrimp Seasoning- Salt, to taste
- Black pepper, to taste
Chili Sauce- 3 Tbsp ketchup
- 1.5 Tbsp sugar (adjust to your sweetness preference)
- 1 tsp Doubanjiang (spicy bean paste)
- 2/3 cup water
- Salt, to taste
- 2 Tbsp chili oil (1 Tbsp for sauce, 1 Tbsp for finishing)
- Salt, to taste
- Black pepper, to taste
Chili Sauce- 3 Tbsp ketchup
- 1.5 Tbsp sugar (adjust to your sweetness preference)
- 1 tsp Doubanjiang (spicy bean paste)
- 2/3 cup water
- Salt, to taste
- 2 Tbsp chili oil (1 Tbsp for sauce, 1 Tbsp for finishing)
Cooking Instructions
Step 1
First, let’s prepare the jumbo shrimp. To devein the shrimp, insert a toothpick into the second segment from the head and gently twist to pull out the dark intestinal tract.
Step 2
After removing the vein, detach the heads. Then, using kitchen scissors, make a few shallow cuts along the belly side of each shrimp. This helps prevent them from curling excessively when cooked and makes peeling easier.
Step 3
Peel the shrimp from the belly side. You’ll notice a small, hard part near the tail, often called the ‘water jet’. Carefully snip this part off with scissors.
Step 4
It’s crucial to remove the water jet to prevent oil splatter during frying. This step ensures a safer and cleaner cooking experience.
Step 5
Once the shrimp are peeled, pat them thoroughly dry with paper towels. Removing excess moisture is essential for achieving a crispy coating and preventing oil splattering.
Step 6
Season the dried shrimp lightly with salt and black pepper. This simple seasoning enhances the natural sweetness of the shrimp.
Step 7
Before making the batter, toss the shrimp with 2 tablespoons of cornstarch. This initial coating helps absorb any remaining moisture and ensures the batter adheres well.
Step 8
Now, let’s prepare the batter. Crack an egg and carefully separate the white from the yolk. You can save the yolk for another dish.
Step 9
In a bowl, combine the egg white with the remaining approximately 4 tablespoons of cornstarch. Gradually add a small amount of water, mixing until you achieve a thick, paste-like consistency. Tip: Adding a tiny bit of cooking oil to the batter creates air pockets, resulting in an even crispier fried shrimp.
Step 10
Add the seasoned shrimp to the thick batter and gently toss until each shrimp is evenly coated.
Step 11
Heat enough cooking oil in a wok or deep pan over medium-high heat. To check the oil temperature, dip a chopstick into the oil; if small bubbles form around it, the oil is ready. A simple test is to drop a tiny bit of batter into the oil – if it floats to the surface within 3 seconds, the temperature is just right.
Step 12
We’ll fry the shrimp in two stages for maximum crispiness. Fry the battered shrimp in batches until lightly golden. Remove them from the oil and set aside. We will re-fry them just before tossing with the sauce.
Step 13
Now, let’s make the chili sauce. In a small bowl, combine 3 Tbsp ketchup, 1.5 Tbsp sugar (you can add more if you prefer sweeter), 1 tsp Doubanjiang, 2/3 cup water, a pinch of salt, and 1 Tbsp chili oil. Whisk everything together until well combined.
Step 14
Thinly slice the 5 cloves of garlic. The infused garlic flavor will greatly enhance the sauce.
Step 15
Finely chop about 1 tablespoon of green onion. This will add a fresh aromatic element.
Step 16
In a clean wok or pan, heat a little oil over medium heat. Add the sliced garlic and chopped green onion, and sauté until fragrant. This process creates an aromatic oil base for the sauce.
Step 17
Once the garlic and green onion are fragrant, pour the prepared chili sauce mixture into the wok.
Step 18
Bring the sauce to a gentle simmer. Prepare a cornstarch slurry by mixing 1 Tbsp cornstarch with 1 Tbsp water. Gradually add the slurry to the simmering sauce, stirring constantly, until it thickens to your desired consistency. Be careful not to make it too thick.
Step 19
Add the twice-fried shrimp back into the thickened sauce. Toss them quickly to ensure each shrimp is evenly coated. Avoid over-stirring to maintain the crispiness of the shrimp.
Step 20
Finally, drizzle with the remaining 1 Tbsp of chili oil. Your delicious Ggan-sho Saeu (Chili Shrimp), with its irresistible sweet, sour, and spicy flavor profile, is now complete! Enjoy this restaurant-quality dish at home.
